Greetings from St. Louis! Yesterday was my sister’s bridal shower. Great food, friends, family, greeeeeat mimosas! Sarah lives here with her fiancé, Charlie, and two pups. They’re getting married in Baltimore, (where they met) in June. No, the dogs aren’t coming. Trust me I begged.

Before I hopped on the plane Friday morning, I whipped up this healthy breakfast tart. It’s not a typical tart– there’s no added refined sugar, flour, or butter. And YES! It’s seriously tasty. Especially if you love fresh fruit.

This healthy tart is so simple. One of the easiest dishes you’ll throw together considering how pretty (!!) it is. There’s no baking involved and the whole thing comes together in a snap. Slicing the fruit will take you the longest but hey! If you slice the fruit the night before, you’ll have this ready in about 15 minutes.

The tart’s crust is made from two healthy ingredients– nuts and dates. The same main two ingredients used to make these two healthy energy bites recipes. If you don’t have dates, raisins or even dried cranberries make a great replacement. Cashews are preferred for their smooth texture and buttery taste. They combine with the dates much easier to make a smooth, moist crust as opposed to harder nuts like almonds. Walnuts work too! If you have a strong food processor or blender, the crust is easy. Pulse the two ingredients together to make a moist “dough” and press it into a tart pan. Instead of a tart pan, you can use a regular cake pan or pie dish.

Spread Greek yogurt overtop. I use vanilla flavor, but any flavor you like will work. You could use strawberry flavor yogurt and top the tart with mostly fresh strawberries. I’m going to use lemon flavor next. Plain works too! Really, whatever you have or like best.

Now, let your creative juices flow. Top the tart with all the fresh fruit you love. Nothing is off limits here. Make a design or throw it all on top. Or slice it up and let your family/friends/guests/fruit lovers decorate their own.

I had a little too much fun decorating this. Tart nerd.

So how’s this for a protein-packed breakfast? Or a healthy dessert. It’s my healthier version of traditional fruit pizza or fruit tart and it’s absolutely perfect for Easter morning. Or anytime the sun is shining! Oh, and pair it with sparkling sangria for a truly fruity celebration.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

Greek Yogurt Fruit Tart

Ingredients:

15 Medjool dates, soaked in warm water for 10 minutes1

1 and 1/2 cups raw unsalted cashews2

1 cup Greek yogurt (I use vanilla, but any flavor works)

assorted sliced fresh fruit

Directions:

Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top. Set aside. (The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If you don't mind the taste of nonstick spray on the crust, you don't have to use parchment. Just spray the pan with the nonstick spray and add the crust.)

Make sure your dates are soft by soaking in warm water for 10 minutes. Make sure you drain them and chop in half before using.

Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above. The dough will be moist from the oil in the nuts. Press evenly into prepared tart pan and partly up the sides.

Spread the yogurt on top of the crust. Decorate with fresh fruit. Slice, serve, enjoy.

Make ahead tip: The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4. Store leftovers in the refrigerator.

Recipe Notes:

Instead of dates, try 1 and 1/2 cups raisins or dried cranberries.

Instead of cashews, try walnuts. A smooth, softer nut is best. I don't recommend almonds. Use salted nuts for a salty/sweet crust.

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111 Comments

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Wow! This dish is so beautiful! I just made the crust for Mother’s Day (tomorrow), and I don’t own a food processor or a blender. All I did was cut up both the cashews and the dates the best that I could. I also added some water to the mixture to help it mix easier. Though, my dough wasn’t as mixed, I love seeing the dates and cashews in there!

i made this for Mothers Day brunch……it is very tasty, but I knew as soon as I spread the date mixture onto the parchment paper that it was not going to come off without a messy fight. Fortunately I made the base the night before and put it in the fridge. It was still impossible to lift off the parchment paper so Before loading it with the topping I flipped it over onto the oil spray in the pan and scraped the paper off the date mixture, continued with the topping and hoped I could serve it without a total mess…..it wasn’t easy to serve, but we managed. Probably won’t be making it again.

Tasty, but not as good as I expected. Maybe I have rich taste buds but I would serve this as a side, not dessert. Vanilla geek yogurt was a little thin for this purpose…might try adding 4oz reduced fat cream cheese next time? I appreciate the strive for healthier living though! Thanks for sharing.

I found this recipe on Pinterest as a healthy alternative for a birthday cake. I made it last night with a half date half raisen mixture in the crust. Wow this was delicious! My husband ate it right up and we are currently eating leftovers for breakfast. This was amazing thank you so much for sharing!

Hey, this recipe looks like the perfect recipe I need to make for my home economics assignment, but I’m not allowed to use nuts, is there any substitute such as beans or chickpeas that I could use? Also, do you think prunes would work well instead of dates? Thanks

I found your website from a tweet I got from Udi’s. I am making the Greek Yogurt Fruit Tart for my daughter in law’s birthday today. As I was making the crust I kept tasting it and truly wanted to eat just that! I used cashews and raisins because that’s what I happen to have on hand. I can’t wait for her to taste the whole thing tonight. Thanks so much for sharing this recipe.

Hi Sally, I’ve finally reconciled myself to shopping, cooking and eating healthy, whole foods. Thank you for this beautiful, healthful tart. I will make it first chance I get! Gratefully yours, Lisa H.

I made this the other day but in a mini tart/pie pan to bring to my friends house as a little snack. The one thing I did differently was baked it in the oven @350 for 10 minutes because I was worried bases on some reviews that they would stick to the pan otherwise. It worked like a dream and this is one of the quickest healthy and yummy desserts I’ve ever had! Will definitely be making this a lot this spring and summer. Thanks Sally for such a wonderful healthy option!

Hi Sally! This tart looks amazing! Just a question, how long can I keep this in the fridge? Say I want to give it to somebody as a gift but that certain somebody does not consume it immediately, how long can they store it in the refrigerator? Thanks so much and SUPER LOVE your site and your creations! : D

I made this fruit pizza for a group of friends yesterday and it was FABULOUS – a HUGE hit! The crust is brilliant…and unbelievable delicious! The only thing I did different was use 3/4 c. yogurt and 3 oz. of cream cheese for the spread because I thought that would be the selling point for my husband. I used coconut oil to grease the pan. I’d been looking for a low carb dessert that everyone would like for a while now. Thanks for sharing!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally